3 Layer Chili Dip

Who is gearing up for the SUPER BOWL?  Not me, and as far as I can tell it will be a long time before my Eagles are in the running again.  Unhappy camper, can you tell? 

I know so many of you are planning big parties, lots of friends, family, food and drink, (please do NOT forget the drinks).  Do you ask everyone to bring something or do you do all the food prep yourself? This is a really easy dip that my son made a couple of months ago when we went over to watch an Eagles game.  He said someone he knew in Georgia  (where he was stationed) had made it and he loved it so he had made it ever since.  I am sure it isn't a new recipe, it is to easy and good for it to have not been around the block a few times!! 

It is delicious, it literally takes 5 minutes to put together and 25 minutes in the oven to to warm up.  I like to serve it with Frito Scoops, but tortillas are awesome as well.  Do what makes you happy!!

GOOD LUCK to your team!! 

You will need:
2, 8oz. blocks of cream cheese
2 cans of chili with no beans
2 cups grated cheddar cheese

In a square or round baking dish or pie dish, spread out the cream cheese in an even layer.  Easy enough, right

 

Next, pour in both cans of chili and spread evenly as well.  I somehow, did NOT photograph this step.  I am sure you can handle it though! HA!  Then add the grated cheddar on top and this is what you will pop in the oven at 350 degrees F for 25-30 minutes until it is bubbly!

 

Serve up with your favorite chips.  Grab a cold one and enjoy the game!  I...will be shopping!

ENJOY!!

Slow Cooker Shredded Italian Chicken Subs

Good Evening!  It is starting to be REALLY chilly here in the Midwest.  With the time change it is almost dark at 4:30, but truth be told, I don't really mind it.  I mean, winter is supposed to be dark and snowy right?  It isn't like I need it to be light until 9 to be out grillin' up a hog with the neighbors ya know?  Anyway, how do you feel about the time change?

As most of you know, I used to absolutely despise the slow cooker.  I think I am reformed, sort of.  I realize and understand many of you depend on them to feed your families great meals in such a busy world.  I am slowly grasping it, and possibly loving it.  To me slow cookers were to keep chili hot on game day, or meatballs hot, on game day! HAHA.  I have been experimenting and this recipe turned out really well.  I loved it.  A little zing, a lot of flavor, a buttered toasted roll, tons of melty cheese, I mean, "git outta heeeaaa".  I hope you enjoy these subs as much as we did, and the second day, the leftovers went into a nice salad!

4.5 lbs. boneless chicken breasts or thighs (I used breasts)
1/2 cup Italian salad dressing
1T. dried Italian seasoning
1 tsp. dried oregano
1 tsp. onion powder
1 tsp. garlic salt
1/4 tsp. black pepper

Add all ingredients to your slow cooker EXCEPT the chicken.  Whisk together.  Now turn each piece of chicken in the liquid mixture as you add it in.  Turn your slow cooker to low for 5-6 hours or high for 3 hours.  You can shred it or just piece it apart.  Place on a toasted sub roll, use plenty of provolone and melt under your broiler.  Add a couple  of slices of tomato and holy YUM!  A hit with my family! Please just don't forget the buttered and toasted roll and cheese please!

Enjoy this easy dinner!